Cheeky Choccie Chunk Cookies

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I am constantly on the search for a paleo chocolate chunk cookie recipe that comes close to my fond memories of Cookie Time cookies and this is a pretty good contender.

I used block chocolate that I roughly chopped into chunks, but you could use whatever form takes your fancy, chips, drops – the world is your oyster.

 

INGREDIENTS

1 egg

1 teaspoon vanilla extract (the real stuff please, no imitation essence here thanks!)

1/4 cup coconut oil, melted and cooled

1/2 cup coconut sugar

1 cup almond flour

1/4 cup coconut flour

1/2 teaspoon of baking soda

90g dark chocolate chunks (we’re talking at least 70% cocoa, yum)

 

DIRECTIONS

Pre-heat your oven to 180ºC.

Sift your flours and baking soda into a large bowl.  In a mixing jug whisk together the egg, coconut oil, coconut sugar and vanilla extract, then mix into the flours in the bowl to form your dough.

Next fold in your chocolate chunks (I found that I had to scrunch them in with my hands as the coconut oil means the batter is not very sticky).

Using your hands shape roughly tablespoon amounts of the dough into cookie shapes and place on a baking tray lined with baking paper.

Bake for around 12 minutes, but start to check them after 10, you want them to be turning deliciously golden brown.

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GINGER CRUNCH

ginger crunch

From the recipes I post I’m sure you’re able to tell that I rather like my treats and am not particularly ascetic, after all you only get one life (as far as I know any way) and I’m damned if I’m not going to enjoy it while still trying to do the best for myself and my family that I can.  So it’s always doubly gratifying when I can make something that tastes ah-ma-zing and still be nourishing for my body.

Ginger is said to be good for digestion and helping to combat nausea, which makes this slice an awesome option post-prandial or after you see Fat Bastard caressing himself in Austin Powers.  And of course it’s refined sugar free, dairy free, gluten/grain free etc. etc.

Credit where credit is due, inspiration for this recipe comes from Dr. Libby Weaver’s Book, Sweet Food Story.

INGREDIENTS

Base:

1 Cup ground almonds

1 Cup desiccated coconut

1/3 Cup buckwheat groats

¼ nut butter

½ Cup melted coconut oil

¼ Cup maple syrup

3 Tbs fresh, finely grated ginger

Pinch of salt

Topping:

1 Cup nut butter

1 tsp vanilla paste or extract

¼ Cup maple syrup

¼ Cup water

1 tsp lemon juice

4 Tbs ground ginger

150g Cup melted cacao butter

DIRECTIONS

Pre-heat your oven to 160C.

Put all the base ingredients in a food processor fitted with an ‘S’ blade and processes until combined.  Scrape out into a lined slice tin and bake for 25 mins.  Then remove and allow to cool completely.

To make the topping put all the ingredients in the food processor and gently (low speed) process until combined.  Pour evenly over the base and place in the fridge to set, 1 – 2 hours.

Keep in the fridge and take as required.

SALTED CARAMEL & CHOCOLATE SLICE

salted-caramel-and-chocolate-slice

I will warn you now, this is addictive. I’ve got into the habit of making it every week, dangerous stuff!  Good thing is it’s quick and easy.  It’s one of those gloriously low maintenance recipes that require no more effort than a little gentle melting and turning the knob on the food processor, love it.

 

INGREDIENTS

Base

1 Cup ground almonds

1 Cup desiccated coconut

½ Cup mixed seeds

1 tsp vanilla extract, I urge you to use the real thing, not a flavoured essence

½ tsp ground cinnamon

6 squidgy dates, I use Medjool, but you could use dried dates and soak them in hot water to soften

1 – 2 Tbs water

Salted Caramel

1 Cup melted coconut oil

½ Cup nut butter

1 tsp vanilla extract

Good grind of salt, I use pink Himalayan

1 Tbs maple syrup, the real thing please

Chocolate Topping

100g dark, dark chocolate, I use Green & Blacks 85% cocoa

½ Cup melted coconut oil

 

DIRECTIONS

Put all the ingredients (start with just 1 Tbs of water) for the base into a food processor fitted with an ‘S’ blade and pulse to combine.  You want it to start turning ‘rubble-like’ and clumping together, if it’s looking too dry add the 2nd Tbs of water and pulse again.  Once it’s come together turn it out into a slice tray lined with baking paper and pop in the freezer to firm up.

For the Salted Caramel layer, add all the ingredients into the food processor (don’t worry about cleaning it) and whizz till smooth and combined.  Take the base out of the freezer, pour over the caramel and return to the freezer.

For the Chocolate topping, wait until the caramel layer is set then very gently melt the chocolate and the coconut oil together and stir until glossy and smooth.  Pour over the caramel layer and return to the freezer for half an hour to set firm.  Then cover and move to the fridge.

This is very heat sensitive so you need to keep it in the fridge.

Yum.

Paleo Fruit Jellies

fruit jellies

Well, it’s getting close to ‘B’ (Brand new baby) Day now.  I started my mat leave this week and I now have a massive pot of mince blipping away on the stove to be portioned up and popped in the freezer, many, many tiny pink things drying in between rain showers outside (Spring time babies and washing, not a great combo) and several last minute and probably unnecessary online baby gear purchases winging their way towards me.

Little Bear is starting to get more and more interested and now frequently pats my tummy and tells me that she “loves baby sister”.   I am somewhat encouraged by this, but less encouraged by the fact she has also informed me she doesn’t want her toys anymore, “want baby sister’s toys now”.

I guess we’re not going to get away without some level of jealousy/adjustment and my mother-in-law has warned me I need to be particularly vigilant about Little Bear trying to sit on her baby sister. (Seriously?  Sit on her?)  Knowing Little Bear as I do I suspect we’re going to have to be more vigilant about her trying to incorporate Baby sister into her games of gymnastics (No!  Baby sister does not want to jump off the back of the couch onto the cushions!) or feeding her culinary creations largely concocted of dirt, leaves and some water she found at the bottom of a disused plant pot (mmmm, delicious darling!).

Whatever happens I guess it’s going to be another crazy adventure in the Bear Family and I keep reminding myself to enjoy this time where it’s just Little Bear and I and no one is projectile vomiting milk across the room or doing poo-namis in their nappies.  So on Monday we made these.  They are based on Pete Evans fruit jellies from his book, Healthy Every Day.  I’ve tried a couple of recipes before for making fruit jellies and this is the best I’ve come across.

Little Bear’s been a bit snotty lately so we made lemon & honey jellies, but you could make with any kind of fresh fruit juice, just adjust the level of honey based on the sweetness of the fruit you’re using.

INGREDIENTS

1/3 Cup fresh fruit juice

1 – 3 Tablespoons of honey

1 ½ Tablespoons of powdered gelatine

DIRECTIONS

Put the juice, honey and gelatine in a small saucepan and stir until the gelatine is incorporated.  Leave to sit and absorb for 5 mins.

Gently heat, stirring constantly, for approx another 5 minutes or until the honey and the gelatine is completely dissolved.  Do not let it come to the boil.  Pour the mixture into your mould (we used a silicone chocolate mould, but you could just as easily use an ice cube tray) straight away then transfer to the freezer to set for 15 mins.  They’ll keep happily in the fridge for a week.

Coco-Choccie Cookies Courtesy of Little Bear

coco choccie cookie

What do you do when it’s a yucky weekend and Little Bear is at a loose end?  Well in our house to stop her from getting creative on the walls with her crayons or completely removing every article of clothing from the drawers that she can reach (and that’s quite a few now…)  you get her to do some baking with you.

The following cookies were supposed to be like Tammy Credicot’s Salted Chocolate Cherry Jumbles, but A) we didn’t have the right ingredients and B) Little Bear didn’t agree with some of the quantities.  Any way the resulting cookies might not stack up in the looks department, but they are definitely tas-tee.

Enjoy with a nice cold glass of coconut, almond milk.

INGREDIENTS

2 eggs

Pinch of salt

1 tsp vanilla extract

½ tsp almond extract

2 Tbs coconut flour

¼ Cup almond flour/meal

¼ Cup raw cacao powder

1/3 Cup maple syrup

½ Cup shredded coconut

1/3 Cup sultanas

1/3 Cup dark chocolate chunks (we used Green & Blacks 85% cocoa chocolate chopped into nuggets)

DIRECTIONS

Heat your oven to 180C and line your baking tray with baking paper.

Mix everything together in a large bowl to combine and then scoop soup-spoonful amounts onto your baking tray pressing down slightly to flatten.

Bake for 12 – 15 mins.  Let them cool completely before storing in the fridge.

ZUCCHINI FRITTERS

zucchini fritters

Last weekend’s delivery from Grandma’s garden was baby golden zucchini.  Gorgeously fresh, having been picked from the garden not 30 mins prior, it was calling out for something simple to celebrate.  Bring on some fritters!

I get 4 fritters out of the below ingredients which is enough for myself and Baby Bear for lunch with a little salad on the side as Hubby does not partake of these particular little morsels, more fool him I say!

INGREDIENTS

1 small or ½ medium zucchini, grated and squeezed of excess moisture

2 eggs

1 scant Tablespoon of tapioca flour

Big pinch of salt and grind of pepper

Knob of coconut oil for frying

DIRECTIONS

Mix everything together except the coconut oil and stand while you get your pan ready to thicken slightly.

Heat a heavy based fry pan over a medium heat and when pan is hot add the coconut oil.  (You need the oil to be hot before you add the fritter mixture so it starts cooking straight away allowing it to get golden and crisp.  If you add the mixture to the pan before it reaches temperature the batter will start to absorb the oil and be flaccid and, let’s face it, a bit yuck.)  Let the oil melt completely and swirl to coat the bottom of the pan.

Ladle in ¼ Cup measures of the fritter mixture and cook until you start to see little bubbles appearing in the top of the fritter dollops.  Check carefully to ensure the bottoms are golden brown then flip and cook the other side, till you’re golden brown top and bottom.

Then plate up and enjoy straight away!  I like to have mine with pesto, baby Bear likes to have hers with tomato sauce, each to their own 🙂

MOSTLY PALEO SAVOURY QUICK BREAD

quick bread

I have been lusting after cheese scones for a while now and this is the best I have come up with to sate the cravings so far…

I don’t usually have cheese and I think you could definitely leave it out here if it doesn’t fit with the way you eat, but I really felt like it!

I’m quite lucky in that my mother has a bumper crop of zucchinis at the moment so that’s what I put in, but I think you could happily add whatever veges you wanted to put in; some chopped spinach or silverbeet, some sautéed mushrooms, some semi dried tomatoes…

INGREDIENTS

1 ½ Cups almond meal

¾ Cup of tapioca flour

½ tsp salt

½ tsp baking soda

5 eggs

1 ½ tsps. Cider vinegar

½ Cup grated zucchini

½ Cup grated sheeps milk parmesan

Handful of pumpkin and sunflower seeds for scattering over the top (optional, but nice)

DIRECTIONS

Pre-heat your over to 180 C.

Grease and line a loaf tin with coconut oil and baking paper.

Put all your dry ingredients together in one bowl and in a separate container (I use a large jug, perfect for pouring) mix together all your remaining ingredients, except the seeds.  Beat well to combine and then pour into the bowl with the dry ingredients.  Mix together until just completely combined and then tip into your loaf tin.  Sprinkle the seeds evenly over the top and then put in the oven to bake for ~35 mins or until golden brown on top and a skewer comes out clean.

Remove from the tin and allow to cool on a wire rack so the steam doesn’t make it soggy.  Eat within a couple of days or slice and freeze.